Save Experience a sophisticated twist on a classic Italian favorite with this Hojicha Tiramisu. This Japanese-Italian fusion dessert replaces traditional coffee with the deep, earthy, and toasty notes of roasted hojicha tea, creating a unique flavor profile that is both comforting and refined.
Save Whether you are a devoted tea lover or a tiramisu enthusiast, this dish offers a delightful balance of sweetness and roasted depth. The layers of syrup-soaked ladyfingers and airy cream create a harmonious texture that is sure to impress at any gathering.
- Hojicha Tea Syrup: 2 cups water, 3 tablespoons hojicha loose leaf tea (or 4 hojicha tea bags), 2 tablespoons sugar.
- Mascarpone Cream: 3 large egg yolks, 1/2 cup granulated sugar, 1 cup cold heavy cream, 8 oz (225 g) softened mascarpone cheese, 1 teaspoon vanilla extract.
- Assembly: 24–30 ladyfinger biscuits (savoiardi), cocoa powder or hojicha powder for dusting.
- Step 1: Prepare the Tea Syrup
- Bring 2 cups of water to a boil. Add hojicha tea and steep for 5 minutes. Strain and stir in 2 tablespoons sugar while hot. Let cool to room temperature.
- Step 2: Create the Zabaglione Base
- In a heatproof bowl, whisk egg yolks and 1/2 cup sugar together. Place over a pot of simmering water (double boiler) and whisk constantly for 5–7 minutes until thickened and pale. Remove from heat and let cool slightly.
- Step 3: Whip and Fold
- In a separate bowl, whip heavy cream to stiff peaks. In another large bowl, beat mascarpone and vanilla until smooth. Gently fold in the egg yolk mixture, then the whipped cream, until smooth and airy.
- Step 4: Layer the Ladyfingers
- Briefly dip each ladyfinger into the cooled hojicha syrup (do not soak), and arrange a single layer in a 7x11 inch (or similar) dish.
- Step 5: Add Cream Layers
- Spread half the mascarpone cream over the ladyfingers. Repeat with another dipped ladyfinger layer and the remaining cream.
- Step 6: Chill and Set
- Cover and chill at least 4 hours, preferably overnight, to set.
- Step 7: Final Dusting
- Before serving, dust generously with cocoa powder or hojicha powder.
For the best results, ensure your mascarpone cheese is softened at room temperature before mixing to avoid lumps. When whipping the heavy cream, use a cold bowl and beat until stiff peaks form for a stable, airy cream layer.
For a boozy touch, add 2 tablespoons of coffee liqueur or Marsala wine to the tea syrup. You can also substitute hojicha with matcha for a brighter, grassier flavor profile, or use gluten-free ladyfingers to accommodate dietary needs.
Garnish your tiramisu with toasted sesame seeds or chopped roasted nuts to add an extra layer of nuttiness. Serve chilled alongside a steaming cup of hojicha or matcha tea to complete the experience.
Save Indulge in this elegant Hojicha Tiramisu, a dessert that perfectly captures the essence of Japanese-Italian fusion. Its sophisticated layers and comforting tea aroma make it a memorable conclusion to any special meal.
Recipe FAQ
- → What does hojicha taste like in this dessert?
Hojicha brings deep, toasty, and earthy notes with subtle caramel undertones. The roasted Japanese green tea creates a warming flavor that balances beautifully with the sweet, creamy mascarpone filling.
- → Can I make this dessert ahead of time?
Absolutely—this dessert actually improves with time. Making it the night before allows the flavors to meld and the texture to set properly. The ladyfingers soften perfectly while maintaining structure.
- → What's the best way to dip the ladyfingers?
Quick, gentle dipping is key—just 1-2 seconds per side. You want them lightly moistened, not soaked. Over-dipping leads to a soggy final texture, while under-dipping leaves them dry and hard.
- → Can I substitute the hojicha tea?
Matcha works for a brighter, grassier flavor, though it lacks hojicha's roasted depth. Regular coffee creates a classic tiramisu, while chai tea could add warm spice notes to the fusion concept.
- → Why cook the egg yolks with sugar?
The double-boiler method pasteurizes the eggs while creating a thick, pale sabayon. This step ensures food safety and contributes to the cream's luxurious, stable texture that holds up beautifully during chilling.
- → How should I store leftovers?
Cover tightly with plastic wrap and refrigerate for up to 3-4 days. The flavors continue developing, though the texture may become softer over time. Avoid freezing as it damages the delicate cream structure.